This week’s chef is Kalyan Gopalakrishnan, a Bengaluru-based chef from Ren, The Leela, Hyderabad, who will showcase the traditional Nati cuisine of old Bangalore in a 9-course tasting menu titled “Ode to Origins”.
Chef Kalyan Gopalkrishna’s eyes lit up as he began to share the story of Bengaluru nati cuisine. “You see, it all started with the immigrant population that came to Bangalore in the 1850s, late 1800s and early 1900s. My ancestors migrated from a place called Kalyana Durga in Andhra Pradesh, while my ancestors came from the Chettinad region of Tamil Nadu.”
Kalyan’s passion for food was evident as he spoke. “The thing about Nati food (mainly non-vegetarian) is that it’s about using the freshest and highest quality ingredients. We don’t compromise on anything. We eat every part of the animal, except of course the waste.”
Sharing an anecdote from his childhood, Kalyan says, “I remember my father going to buy mutton. My mother would prepare all the spices, and if the meat was not up to par, my father would return empty-handed.”
As he shared his story, Kalyan stressed the importance of maintaining the legacy of Nati Khana. “For me, it’s all about keeping tradition alive. We use the same spices, the same cuts of meat and the same techniques our ancestors used. It’s a labor of love, and every dish is a reflection of our heritage.”
Kalyan’s grandson’s love for food was contagious, and as he shared his story, it was clear that he was not just a chef, but a custodian of a rich culinary tradition. “Nati Vyanjan is not just about food; it’s about community, culture and tradition. It’s about sharing food with loved ones and creating lifelong memories.”
Kalyan’s passion for grandchild food left a lasting impression on everyone in the room. A chef’s commitment to preserving culinary heritage is truly inspiring.